Bow pasta mushroom in mushroom sauce

Went to supermarket to get food. Shock and sad that meat and fresh vegetables are not available due to workers infected with Covid. There are not many dry foods left too. Even the toilet papers shelves are empty. We are going back to when we are in lockdown.

Managed to get two packets of pasta, sliced mushrooms which will expired in two days, three more canned tuna as there aren’t any fish, meat and seafood too. Even the milk and cream aren’t many left and nearly expired. Don’t know how long it will be for the workers to get back to work. At least there are some canned foods: bought lentil, baked bean, fruits, and asparagus. Keep them for later. Right now, just use the mushrooms and thickened cream that will expire in four days.

Couldn’t find any fresh herbs either. My first meal that don’t have colour in it, well at least it’s delicious and comforting decent meal. Hopefully next week I can get some salad, vegetables, chicken, mushrooms, and packet food. Also, hopefully the workers are back to work. Let’s cook!!!


250 g bow pasta
1 onion, chopped finely
40g butter
1 Tbs olive oil
300g button mushrooms, sliced
2 Tbs minced garlic

1/2 cup white wine
1 cup vegetable stock
300ml thickened cream
black pepper


Heat a large saucepan over medium high heat. Add butter and olive oil. Add garlic and cook for 1 minute until fragrant. Now add mushrooms and cook for 2 minutes. Then add white wine and allow to reduce by half then add stock and allow to reduce by half again. Next add cream and reduce until sauce is thickened.

Meanwhile, cook pasta in microwave with boiling salted water, until al dente and cooked for about 22-25 minutes. Remember to reserve 1 cup of the pasta cooking water. Drain well and add cooked pasta to mushroom sauce and toss to combine, adding a little pasta water if needed to have extra sauce. Check seasoning. Spoon pasta onto bowls and serve with more black pepper on top. Serve immediately with white wine. Enjoy!!!!